Barleywine v1

By Paul Food and Drinks

Batch Size : 11.4 L
IBU : 58.9
Color : 23.6 EBC
OG : 1.112
FG : 1.028
ABV : 11.03 %
Efficiency : 60 %
Boil Size : 23 L
Boil Time : 160 min.
Yeast : Empire Ale Yeast from Mangrove Jack's (Ale yeast , Dry, 72.5% attenuation) SafAle English Ale from Fermentis (Ale yeast , Dry, 75% attenuation)

Fermentables :

Amount (kg)NameColor (EBC)Supplier
6.12Occipils3.4La Malterie Occitane - France
1.31Munich Malt21.5Simpsons - UK
0.88Chateau Cara Blond20Castle Malting - Belgium
0.88Chateau Vienna5.5Castle Malting - Belgium

Mash instructions :

  1. Temperature : 60°C for 60 minutes.

Hops :

Amount (g)NameAlphaUsage
13.6Northern Brewer9.1 %Boil for 60 min
10.3Admiral14.75 %Boil for 60 min
30Northern Brewer9.1 %Boil for 10 min

Miscs :

  • 2.25 g of Calcium Chloride (CaCl2) - Mash for 0 min
  • 3.975 g of Canning Salt (NaCl) - Mash for 0 min
  • 1.8 g of Epsom Salt (MgSO4) - Mash for 0 min
  • 2.1 g of Gypsum (CaSO4) - Mash for 0 min
  • 3.75 ml of Phosphoric Acid - Mash for 0 min
  • 0.75 tbsp of Irish Moss - Boil for 10 min

Fermentation :

  1. 14 days at 20°C
BeerXMLFile
This recipe is released under the public domain license.